CHOCOLATE DISHES

Wairarapa Times-Age, 15 February 1941, Page 8

CHOCOLATE DISHES

HOW TO MAKE THEM. RELIABLE RECIPES. Chocolate consists of ground cocoa, from which the fat (known as cocoa butler) has not been removed, and mixed with sugar, starch (including arrowroot wheal starch) and flavourings. Therefore it is much richer than cocoa. It must not be overheated; overheated chocolate loses its gloss and becomes very dull. Always melt over hot water, preferably in a double saucepan. SMALL CHOCOLATE CAKES. Cream half cup butter with 1 level cup bown sugar until light; melt loz. chocolate, add half cup sour milk ana I well-beaten egg. Sift lj level cups plain flour with 1 level teaspoon baking soda and add in alternately with egg. etc., to sugar and butter. Mix well and bake in patty pans for about 15 minutes in a moderate oven. Ice with chocolate or lemon water icing. 1 FRUIT SNOWBALLS. Put through a line mincer 1 cup walnuts. half cup figs, half cup dates, or 1 cup dales and leave out lhe figs, half I cup raisins. Add lhe grated rind of 1 ' orange and 1 lemon. Mix into a stiff I paste with 1 tablespoon orange juice I and a little lemon juice. Roll into ! balls, dip in melted chocolate, and then roll in coarse coconut. QUICK CHOCOLATE ICING. Place half a tin of condensed milk in a basin, add two ounces of melted chocolate and stir until thick. Spread over cake and decorale before it sets.

TABLETS AND IMITATION BARK, j ! Tablets. Spread melted and well- | beaten chocolate that has been allowicd to cool until chocolate feels cold when tried with the tip of finger, on to ! a sheet of greaseproof paper as thin as I possible. Mark into squares and when j quite set lift up each square carefully i | and use for decorating sweets, cukes, etc. For the bark, spread thinly as for tablets, and, when set. take a large knife and cut on a slant. You will notice it rolling up like shavings. CHOCOLATE CAKE. Mill 4oz. chocolate in a double saucepan. Add half cup sugar ami hlilf cup milk. Stu- until smooth, then add the yolk of 1 egg ami cook until mixture thickens. Allow to cool while making the cake. Cream quarter cup butter until light, then gradually add half cup castor sugar and continue to beat until light and fluffy. Add 1 well- . beaten egg. then add 1 level cup plain dour, sifted with 1 level tablespoon rice flour, half level teaspoon bicarbonate iof soda, a pinch of salt. Add this j alternately to butler mixture with quarter cup sour milk. Lastly add chocolate mixture with a few drops I of vanilla essence. Bake in a well-i pre;<l mid lightly-floured tin for 35 | ;to 4*i minutes. Turn out on to a cooler; mid ice with chocolate icing The cake I may be sprinkled thickly with ehoco-i ; late shot. CHOCOLATE FILLING. Mix one-third of a cup of plain flout with a little cold milk taken from two cups, Place tile remaining milk in a double saucepan with one-third cup sugar, stir until mixture ihtekrnx. and : simmer for fifteen minutes. stirring now ai.d ugmii so that the mixture will be .'.mouth. Gradually add 1 lewi cup butter, vanilla, ami do.- civ'cekile Coo! before tilling cake

' CHOCOLATE BREAD PUDDING. ■ Sc. !il 2 pints milk with 2uz eh'.ic.>< I kiie ..(id 2 cups: Male sufl breadcrumbs 1 .-slid until milk is Is«*. i tw. ! egg; ,i link add half cup -m.";,;', 1 I mbk'sp' mi melted butter, pinch vdi vanilla to tmite, and. if liked, a little ground cinnamon Bake in a pm ol walci in a mudt*! ate oven mi'll e> Serve ceild with fruit ; CHOCOLATE ICE BOX PUDDING. I Well butter a round cab'- tm ;md ; re }•.!<• it thickly '.v.th stale clex-.i-lalv i i.ke crumbs, keepmg enough b..cl, to lover '.up Soak 1 level lablvsp »<;■> gela*.• < m quartei cup cold v..m . until Sljfl. then . ,!'.(• m J UlblpSpiii »- y id- ' ing water Whip half j'md i> . *a iih qu.uiei enp ug.ir tm'il -uiT Be..' th< I while* .<f ’hire t gj. oi.ul ‘io n i gr.it a.. 1 1•• add quarter cup ;up t mid 1 be; ' mil I v* :*. r.tilf Meh . little mm ( I lb. n I* .- «'i; . .dale and Id .Il ' ' '■ ' ■' I prep;.red tI. <-. ver v, 'h rruii ! .ml 1 place rn :■■■•■ cln t <■<; 'efilpe: r for < ■ < ; ■<- j 1,d'.:.,e Mae. di-Ji and